This is a creamy potato and bacon salad flavored with Dijon mustard thats also great the next day
Prep Time
50 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Place potatoes in a pot with enough water to cover; bring to a boil. Cook until tender
about 20 minutes. Drain and cool in ice water.
While potatoes are cooking
place eggs in a saucepan and cover with water. Bring to a boil
remove from heat
and let eggs stand in hot water for 15 minutes. Remove eggs from hot water
cool under cold running water
and peel.
Place 3 eggs into a large bowl and mash them in the bowl with a fork. Stir in celery
mayonnaise
mustard
salt
and pepper until well combined. Set aside.
Cook bacon slices in the microwave until crisp
about 4 minutes. Crumble 2 bacon slices into egg-mayonnaise mixture.
Peel and chop cooled potatoes; stir into the bowl until salad is evenly combined. Slice remaining 2 eggs and arrange on top of salad. Crumble remaining 2 bacon slices over egg slices
then sprinkle with parsley.
Tips
You can also cook bacon in a large skillet over medium-high heat
